Okinawa Teriyaki & Sushi Express
Last inspected: Oct 27, 2025
82
Score
Okinawa Teriyaki & Sushi Express has been inspected eight times since 2022. Inspectors last stopped by on Oct 27, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have held steady across recent visits, averaging around four violations each.
The pattern that stands out is “stored food not covered”, which has been cited three times.
Compared to the broader Fort Lauderdale restaurant scene, this is about average. The record reflects steady performance over time.
8
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Oct 27, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
82
Jul 17, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
67
Jan 8, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the front counter, sushi rice was not time marked. The recipe was produced 1 hour ago. A time mark was applied. **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw eggs were stored over bottled beverages. The eggs were moved. **Corrected On-Site**
08A-05-6
Basic - Stored food not covered. In the reach in chest freezer, a tray of cut salmon was frozen and not covered. The salmon was removed and covered **Corrected On-Site**
08B-12-5
Basic - Food stored on floor. At the dry storage rack, multiple bags of rice are stored on the floor.
08B-38-4
Basic - Wiping cloth sanitizing solution stored on the floor. At the front line grill station. The bucket was moved to the shelf. **Corrected On-Site**
21-38-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At the front line grill station, 0ppm Chlorine. The solution was corrected to 150ppm Chlorine **Corrected On-Site**
21-07-4
61
Aug 29, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-03-7
Basic - Employee beverage container in ice machine/ice bin. 3 bottles of employee drinks in the ice machine.
12B-14-4
74
Jan 16, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Salmon 45F
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles Walk In Cooler Owner labeled item **Corrected On-Site**
02C-02-5
Basic - Floor soiled/has accumulation of debris. Grease accumulation under Dry storage rack
36-73-4
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
70
Jul 5, 2023
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked noddles in 4 drawer cooler under flat grill at front counter. Operator inverted **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Bags with raw beef on top packaged raw shrimp inside chest freezer in storage area. Operator moved raw beef and stored correctly. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi station at front counter ; raw salmon (46F - Cold Holding); cooked eel (45 cold holding) held under than 4 hours in glass case cooler. Per operator unit was open for prepping , Operator moved to reach in cooler to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice warmer at front counter; brown rice (128F - Hot Holding) held under 2 hours ago. Equipment not plugged on at time of inspection. Operator plugged on to facilitate proper hot holding temperature. **Corrective Action Taken**
03B-01-6
Basic - Shelf under prep table with rust that has pitted the surface next to prep sink in kitchen.
14-33-4
Basic - Hoshizaki fReach-in freezer bottom shelf have accumulation of soil residues in kitchen.
22-16-4
Basic - Stored food not covered. Egg rolls not covered inside walk in cooler. Operator covered **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public inside walk in cooler. Manager moved foods and stored correctly. **Corrected On-Site**
08B-49-4
45
Oct 7, 2022
Complaint Full
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Sewage and Wastewater Properly Disposed
FL-27
Wiping Cloths Properly Used and Stored
FL-41
64
Jul 11, 2022
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer at 200ppm chlorine, operator remade to 100ppm chlorine. **Corrected On-Site**
41-27-4
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee used restroom then proceeded to stir rice in rice warmer. Told employee to wash hands. Employee complied , Educate employee on proper hand washing procedures. **Corrected On-Site**
12A-11-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by trash can. Operator relocated trash can. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager arrived during inspection. **Corrected On-Site**
53A-05-6
Basic - Shelf under prep table with rust that has pitted the surface in kitchen next to prep sink.
14-33-4
Basic - Bowl or other container with no handle used to dispense flour in kitchen. Operator discarded plastic cup. **Corrected On-Site**
14-01-5
Basic - Floor soiled/has accumulation of debris inside walk in cooler.
36-73-4
Basic - Food stored on floor. Case of avocado stored on floor inside walk in cooler. Operator elevated **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flour container lids in kitchen. Operator cleaned during inspection. **Corrected On-Site**
23-03-4
Basic - Tempura shrimp not covered inside reach in freezer in kitchen next to stove. Operator covered **Corrected On-Site**
08B-12-5
45
Frequently Asked Questions
When was Okinawa Teriyaki & Sushi Express last inspected?
The most recent health inspection at Okinawa Teriyaki & Sushi Express on file is from Oct 27, 2025. The public record contains eight inspections in total.
What is the most common violation at Okinawa Teriyaki & Sushi Express?
Across the inspection record, “stored food not covered” has been cited three times, more than any other issue at Okinawa Teriyaki & Sushi Express.
How does Okinawa Teriyaki & Sushi Express compare to other restaurants in Fort Lauderdale?
Okinawa Teriyaki & Sushi Express most recently scored 82 out of 100, which is about the same as the Fort Lauderdale average of 80.
Has Okinawa Teriyaki & Sushi Express' inspection record improved over time?
Results have been roughly steady. Inspections at Okinawa Teriyaki & Sushi Express have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Okinawa Teriyaki & Sushi Express means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Okinawa Teriyaki & Sushi Express inspected?
Based on the inspection history on file, Okinawa Teriyaki & Sushi Express is inspected around two times per year on average.
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